Pan Fried John Dory With Creamy Mushroom And White Wine Sauce Recipes

PAN FRIED JOHN DORY MUSHROOMS GINGER

Steps:

• Preheat oven to 100°C. Heat half the olive oil in a large frying pan over high heat. Add half the John Dory, skin-side down and fry, pressing with a saucepan lid or fish weight to keep flat, until golden (4 minutes). Turn, add half the butter to pan and fry, spooning over melting butter, until fish is just cooked (30 seconds). Transfer to an oven tray lined with baking paper and keep warm in oven. Repeat with remaining olive oil, fish and butter.
• Meanwhile, add vinegar, soy sauce and sesame oil to a saucepan and bring to a simmer. Add mushroom, spring onion and ginger, and stir occasionally until softened (3-5 minutes).
• Divide mushroom mixture and beans among plates, top with fish and serve with rice.

PAN-FRIED JOHN DORY

Steps:

• Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
• Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.

PAN-FRIED JOHN DORY WITH CREAMY MUSHROOM AND WHITE WINE SAUCE

Steps:

• Melt the butter in a large frying pan. Fry fish, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Remove from pan and keep warm.
• In the same pan, add the remaining butter and oil and fry the onion gently until soft and sweet. Turn up the heat, add the mushrooms and fry for 2 minutes.
• Add the white wine and let it sizzle for a few minutes until it has almost completely evaporated. Lower the heat, add the cream, stir the sauce well and when the cream has heated through, season to taste.
• Divide the fish among 4 plates, pour over the sauce and serve immediately.